With a huge bag of broccoli on hand, I borrowed the traditional Aglio e Olio (Garlic and Olive Oil) sauce and turned it into a hearty penne aglio e olio with broccoli and chicken dish. It was delicious!
A little grated lemon rind adds a fresh citrusy flavor to the pasta.
This recipe makes a generous six servings.
Tips
- You can easily keep this aglio e olio dish vegetarian by not using the chicken. Add chick peas or cannellini beans for a little protein.
- For a lighter version of the sauce, use 1/4 cup of olive oil (instead of the 1/2 cup listed in Ingredients). Add a little more pasta water near the end of the cooking process.
Ingredients
- 1/2 cup extra virgin olive oil
- 5 garlic cloves, crushed and chopped
- 2 boneless chicken breasts cut into small pieces and patted dry
- 1 pound broccoli florets
- 1 pound penne pasta
- 1 lemon
- Kosher salt to taste
- Fresh ground pepper to taste
- Generous bunch of flat-leaf parsley, washed and large stems removed
- Parmesan cheese for serving (optional)
Directions
Heat a large pot of water until it comes to a boil.
While the water is heating, add the olive oil and crushed garlic to a large, deep skillet (or a stovetop wok). Turn the heat to high. As soon as the pan is hot, add the chicken. Cook the chicken, stirring often until it is about halfway done. Add the broccoli and continue cooking. When the broccoli is cooked to your liking, turn the heat to low. Season with salt and pepper. Grate the lemon rind into the pan.
When the pasta water is boiling, add salt to the water, then add the pasta. Cook the pasta until it is al dente. Reserve a cup of the pasta water and drain the pasta.
Add 1/3 cup of pasta water to the skillet with the chicken and broccoli. Add the pasta to the pan. Stir everything. Taste. Add more salt and pepper if needed. Stir in more pasta water if you need more sauce. Turn off the heat.
Chop the parsley into the pasta, stir and transfer everything to a serving bowl.
Add some freshly grated parmesan if you like.
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